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Zoë Grilled Halloumi Caprese Skewers

Zoë Grilled Halloumi Caprese Skewers by Poplar Smoke BBQ 1 Brick Halloumi CheeseBaby Tomatoes Fresh BasilZoë Greek Herb Extra Virgin Olive OilZoë Greek Seasoning Directions: - Set grill to 400 degrees- Cube your Halloumi, season it with Zoë Greek seasoning and put onto skewers. - Grill for approximately 3 minutes per side and remove. - Assemble skewers with cheese, tomato and basil. - Drizzle with Zoë Greek Herb Extra Virgin Olive Oil and Salt & Pepper to taste. - ENJOY!


Hot Honey & Prosciutto Crostini - @the.taste.of.mtl

Hot Honey & Prosciutto Crostini by The Taste of MTL - 1 bottle of hot honey from @zoeoliveoil  (about 1 tsp per crostini)- 1 bottle of Tuscan olive oil from @zoeoliveoil (about 1 tsp per crostini)- 1 baguette-styled bread loaf (sliced & toasted)- 1 pack of thinly sliced and lightly salted prosciutto (half a slice per crostini)- 1 green apple, thinly sliced (I used a mandolin to help me!)- 1 pack of creamy brie cheese, thinly sliced  (I used a small brick of 200g)- 1 small pack of arugula (a pinch on each slice for garnish)- Salt & pepper to taste Directions: - Cut your baguette into slices - Lightly dress them with salt, pepper & your Tuscan olive oil - Bake the...


Spicy Smoked Hummus

Homemade Spicy Smoked Hummus by Shawn (PoplarSmoke): 2 Can of Chickpeas - Rinsed and drained 2 Tbsp Zoe Olive Oil Chili 1/2 Cup Zoe Extra Virgin Olive Oil 1/3 Cup Fresh Lemon Juice 1/2 Cup Water 1 Teaspoon Zoe Greek Seasoning Salt and Pepper to taste Red pepper flakes to garnish PROCEDURE Put rinsed and drained chickpeas into a cast iron skillet. Toss chickpeas in olive oil, Season with Greek Seasoning and place onto your grill at 200 degrees indirect. Smoke for anywhere from 30 mins to 1 Hour, stirring every occasionally over your favorite smoking wood - I used Cherrywood. Remove from grill and let the chickpeas cool completely. Add chickpeas and all remaining ingredients to a food processor/ blender and blend...



Homemade Crostoli by Sabrina Mancin: 300g = 10.5oz 00 Flour or All-purpose flour 104g = 2 large whole eggs 40g = 2 egg yolks 1 tsp Marsala wine (optional) 2 tsp orange zest (optional) Pinch salt Canola or peanut oil for frying Powder sugar for dusting Zoë’s Balsamic Vinegar of Modena for drizzling PROCEDURE Place the flour in a bowl and make a dwell in the middle. Place the eggs, yolks, salt, and the Marsala and/or orange zest (if using) in a bowl and give it a quick mix with a fork. Add the egg mixture in the middle of the flour dwell and slowly incorporate them into the flour. Once you have a dough formed, move it to your...



Temps de préparation: 20 minutes Temps de cuisson: 45 minutes Pour 20 biscottis 1/2 taxe huile d’olive extra vierge Zoë3/4 tasse cassonade1/3 tasse boisson végétale (avoine, soya, etc.)1/4 tasse mélasse1 c. à thé extrait de vanille1 c. à thé cannelle moulue1 c. à thé muscade moulue1 c. à thé gingembre moulu1/2 c. à thé piment de la Jamaïque1 c. à thé bicarbonate de sodiumune pincée de sel2 1/2 tasses farine tout usage Glaçage 1 1/2 c. à soupe margarine végétale, ramollie1 tasse sucre à glacer tamisé1 c. à soupe boisson végétale1/2 c. à thé extrait de vanille Instructions : Préchauffer le four à 350 F (180 C) et recouvrir une grande plaque à cuisson de papier parchemin. Dans un grand...